Cooking Regular Recipes with Gluten Free or Low GI Flours

In our home we have nearly a dozen different types of flour in the store cupboard. 

This includes white plain flour, whole wheat, buckwheat, rye, gluten free (Waitrose) and, most recently, teff flour, a relative newcomer on the scene.

One of the main reasons is that many of these avoid the "gluten headache" that Alissa often suffers from anything baked with white flour.  So we experiment with cutting out as much of the white flour as possible and replacing with an eclectic mix of other flours.

Here's a few things we discovered:-

• The buckwheat and teff make awesome tasty pancakes!  The teff has a lovely malty kind of flavour that would be great with the tiniest bit of chocolate topping if you're feeling naughty.
• The gluten free is great for cakes and baking
• You can pretty much put 50% whole wheat in any recipe and it seems to work - try this at your own risk, but we've had a good success rate
• The rye makes a great addition to breakfast bread (- check out the morning bread recipe at Enjoy Healthy Eating)
• Ground almonds, or almond flour, are great in desserts , and make the most awesome brownies
• Trying out your own combinations is fun - and tasty!

One of our favorite film quotes is from "Stranger than Fiction" when the ultimate gift for Harold Cricks baking girlfriend-to-be is a selection of flours, "i brought you flours", a very endearing scene.